Description
Delight in these Mini Jaffa Cakes featuring a moist almond and orange-flavored cake base soaked in a tangy orange syrup, topped with a rich dark chocolate ganache. Perfectly portioned as bite-sized treats, they capture the classic combination of juicy citrus and luscious chocolate in a simple yet indulgent dessert.
Ingredients
Scale
Cake
- 150g butter, softened
- 1 cup white sugar (220g)
- Zest of 3 oranges
- 4 eggs, size 7
- 200g almond meal (2 cups)
- ½ cup cornflour (80g)
- 2 tsp baking powder
Orange Syrup
- Juice of 3 oranges (200ml)
- ½ cup icing sugar (65g)
Ganache
- 60g butter
- 100g dark chocolate
- 1 tsp honey
Instructions
- Preheat Oven and Prepare Tin: Set your oven to 160°C fan bake. Generously grease a 12-cup muffin tin to ensure easy removal of the mini cakes.
- Cream Butter and Sugar: In a mixer bowl, beat the softened butter and white sugar together until the mixture is light and fluffy, then add the zest of three oranges and mix to combine the citrus aroma throughout.
- Add Eggs and Almond Meal: Incorporate eggs one at a time while mixing on medium speed for even texture. Add half of the almond meal and stir until just combined.
- Combine Dry Ingredients: Add the remaining almond meal, cornflour, and baking powder to the batter. Mix on low speed just until everything is incorporated, avoiding overmixing to keep the cakes tender.
- Fill and Bake: Evenly distribute the batter among the 12 muffin cups. Bake for 25-30 minutes, testing with a skewer which should come out clean when done.
- Make Orange Syrup: While cakes bake, combine orange juice and icing sugar in a small saucepan. Simmer while stirring for 5-10 minutes until thick and reduced to a syrup consistency, then set aside to cool.
- Soak Cakes: Once cakes are baked and still warm in the tin, poke holes on top of each with a chopstick. Pour the orange syrup over, ensuring it covers each cake by tilting the tin as needed. Let cakes absorb the syrup and cool completely in the tin.
- Prepare Ganache: Gently heat the butter in a saucepan or microwave until hot but not boiling. Add the dark chocolate and honey, allowing the chocolate to melt. Whisk until smooth and then cool until thickened but still pourable.
- Assemble and Serve: Carefully remove cakes from the tin and place on a serving plate. Pour the ganache over each mini cake and garnish with orange peel. Once the ganache sets, serve ideally with Greek yoghurt on the side for added creaminess and tang.
Notes
- These mini jaffa cakes feature a simple almond meal and orange batter base soaked in vibrant orange syrup.
- The dark chocolate ganache adds a rich finishing touch that balances the citrus flavor perfectly.
- Using a fan bake oven setting ensures even cooking and a moist crumb texture.
- Greek yoghurt served alongside complements the sweetness and adds a refreshing tang.
Nutrition
- Serving Size: 1 mini cake
- Calories: 460
- Sugar: 40g
- Sodium: 237mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg
